- 3 bonitos, medium size
- 1 cup Jingilli Leccino Extra Virgin Olive Oil
- 3 onions
- 3 tomatoes
- 6 green chilli pepper (long)
- 1/2 bunch parsley
- 4 bay leaves
- Sea salt
- 2 lemons
Gut the fish and cut into 2cm wide circles (steaks), salt lightly and arrange in a baking tray/tin.
Peel and slice the tomatoes, remove the stalks and seeds of the peppers and cut lengthways in two.
Lay the tomatoes, sliced onions, peppers and rough-chopped parsley over the fish.
Place the bay leaves on top and pour over the olive oil and add sliced peeled lemon.
Pour over enough water to cover the base of the pan to prevent fish from sticking then cover with foil and bake in a preheated oven at 180 C until the peppers are tender (around 25 minutes).
Remove foil and bake until fish browns slightly.
Sliced carrot and celery can be added to give more body to dish.